From: Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
Traits | 2017 | Traits | 2018 | ||||||
---|---|---|---|---|---|---|---|---|---|
PA1 | PA2 | PA4 | PA3 | PA1 | PA2 | PA3 | PA4 | ||
OE | 0.96 | 0.05 | 0.22 | 0.07 | OE | 0.98 | 0.16 | 0.11 | 0.04 |
EQ | 0.87 | 0.13 | 0.23 | 0.08 | HD | 0.93 | 0.16 | 0.08 | 0.03 |
HD | 0.84 | 0.1 | 0.23 | 0.11 | ST | 0.83 | 0.24 | 0.12 | 0.04 |
ST | 0.81 | −0.09 | −0.09 | 0.08 | EQ | 0.83 | −0.04 | − 0.09 | − 0.18 |
AP | 0.66 | 0.2 | 0.26 | −0.01 | AP | 0.81 | 0.04 | 0.06 | 0.06 |
AR | 0.51 | 0.21 | 0.34 | 0.03 | AR | 0.45 | 0.02 | −0.01 | −0.07 |
TV | 0.47 | −0.17 | 0.27 | 0.08 | Protein | −0.38 | −0.28 | 0.32 | 0.19 |
Pro | −0.65 | 0.14 | −0.39 | −0.1 | PT | −0.13 | − 0.92 | 0.23 | − 0.12 |
PV | 0.12 | 0.89 | −0.1 | 0.36 | DH | 0.08 | 0.86 | −0.16 | 0.19 |
HV | 0.03 | 0.9 | −0.12 | −0.24 | ASV | 0.02 | 0.7 | −0.1 | 0.07 |
CV | 0 | 0.98 | 0.08 | −0.2 | TV | 0.35 | 0.65 | −0.19 | 0.13 |
PT | −0.3 | 0.25 | −0.81 | 0.08 | Amylose | 0.03 | 0.64 | 0 | 0.09 |
DH | 0.19 | −0.12 | 0.79 | −0.11 | HR | 0.1 | 0.54 | 0.28 | 0.05 |
ASV | 0.16 | −0.04 | 0.68 | −0.17 | CV | 0.08 | 0.05 | 0.99 | 0.06 |
HR | 0.2 | 0.2 | 0.49 | 0.26 | HV | 0.05 | −0.17 | 0.94 | 0.04 |
Amy | 0.22 | 0.24 | 0.39 | 0.04 | PV | 0.08 | −0.21 | 0.86 | −0.47 |
BD | 0.13 | 0.06 | 0.02 | 0.98 | BD | 0.09 | −0.15 | 0.2 | −0.93 |
SB | −0.15 | 0.37 | 0.25 | −0.74 | SB | −0.02 | 0.42 | 0.18 | 0.87 |
Proportion Explained | 0.38 | 0.25 | 0.23 | 0.15 | Proportion Explained | 0.35 | 0.28 | 0.23 | 0.16 |
Cumulative Proportion | 0.38 | 0.62 | 0.85 | 1 | Cumulative proportion | 0.34 | 0.62 | 0.85 | 1 |